Cooking With Gas ~ Egg and Cheese

Egg and Cheese Dishes

In the flowing recipes substitutes for ingredients in short supply may be used as follows:-

  1. “Reconstituted” eggs for fresh eggs. Where flour, butter and sugar depend on the weight of an egg, this is taken as 2 oz. “Hard-boiled eggs” may be made from egg powder by “reconstituting” and steaming the mixture for 10-15 minutes in greased dariole moulds or in egg cups. [dariole – a shell of pastry, etc., or small round mould]
  2. Margarine for butter. In general, most fats except goose-grease are interchangeable
  3. “Household” milk for fresh milk
  4. Almond flavouring and semolina for ground almonds

N.B. – The quantities of raising agent given in the following recipes refer to the use of normal white flour. Flour of “higher extraction” of greyish or brownish colour requires about one-third extra.

Cheese Omelet

  • 1½ oz grated cheese
  • 3 eggs
  • 1 tablespoon milk
  • ¾ oz butter
  • Salt and pepper

"Prove" an omelette pan by putting a teaspoonful of salt into the pan, heat it well and then rub with clean kitchen paper to remove roughness. Wipe out all the salt. Beat together the eggs, milk, cheese and seasonings. Heat the butter in the “proved” pan, pour in the egg mixture and stir until it begins to set creamily. Roll up the omelette and serve hot.

Kidney Omelet

Skin the kidney and remove the core. Cut in dice and cook for about 20 minutes. Prepare an omelette as above (omitting the cheese) and place the kidney in the centre before rolling up.

Tomato Omelet

Skin, slice and cook the tomato in a little butter, prepare as omelette (minus the cheese) and place in the centre before rolling up.

Cheese Bonne Bouche

  • 6 – ¼ inch slices white bread well buttered
  • 3 oz grated cheese
  • 3 eggs
  • ¼ pint milk
  • Salt and cayenne pepper

Remove the crusts, lay the slices in a well-greased dish, sprinkling plenty of cheese in between. The top layer should be of cheese. Beat together the eggs and the milk, season well and pour over the bread. Cook in a moderately hot oven for about 20 minutes.

Fricassee of Eggs

  • 4 hard-boiled eggs
  • 2 oz grated cheese
  • ½ pint white sauce
  • 1 oz butter
  • 1 oz breadcrumbs
  • Seasonings

Grease a fireproof dish; cut the eggs in halves across and stand them in the dish. Flavour the white sauce with two-thirds of the cheese, add seasonings and pour the sauce on to the eggs. Sprinkle on the breadcrumbs and the rest of the cheese; place little dabs of butter over the top, and put into a hot oven to brown.

N.B. – May also be browned under the griller.

Note – for white sauce see under heading of Sauces.

Cheese Pudding

  • ½ pint milk
  • 2 oz breadcrumbs
  • 1 oz butter
  • 2 oz grated cheese
  • 1 egg
  • Salt and cayenne pepper

Grease either one pie dish or six small soufflé cases. Heat the milk, add the butter and after this has melted, add the crumbs, the cheese and the seasonings. Cool slightly, add the beaten yolk of an egg and mix well. Whip up the white of the egg very stiffly and fold it into the mixture. Pour into the greased dish and bake for about 20 minutes (or till firm to the touch) in a fairly hot oven.

Welsh Rarebit

  • 4 oz cheddar cheese (grated)
  • 2 tablespoons milk or bitter ale (optional)
  • 1 oz butter
  • 1 teaspoon “made” mustard
  • Hot buttered toast
  • Seasonings

Heat the butter in a saucepan. Add the milk (or ale), mustard, cheese and seasonings. Stir until the cheese has melted. Pour on to hot buttered toast and serve quickly. If liked, it may be browned under the griller.